Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Here’s one of the best loved recipes on the site—tomato pie! Perfect at the peak of summer tomato season.
One of the great things about going on vacation is I get to hang out with my friends, and sometimes meet their friends, who sometimes have OMG-this-is-so-GOOD dishes that they bring over. This tomato pie recipe is a result of one of these encounters.
Continue reading "Tomato Pie" »
Panna cotta: Who ever thought gelatinous cream and sugar could taste so good? Well…the Italians, but now we’re getting a little too technical. All we really care about is how much we enjoy this molded dessert and its ability to anchor any added flavor. In this case, the flavors of summer. And summer sure tastes sweet.
Whether you’re a fan of seasonal berries, chocolate (duh), or coconut, there’s a panna cotta recipe for every personality and preference. We’ve rounded up some of the most beautiful (and scrumptious!) ones we can find. Scroll down to check them out and pick your favorite to make at home. The process is a lot easier than you think…guaranteed.
Coconut Panna Cotta
Chowhound
If you’ve got a lovely bunch of coconuts (all sitting in a row, perhaps), crack ’em open and use them for this tropical panna cotta. Top with fresh figs for an even sweeter indulgence. Get the recipe.
Lemon Panna Cotta with Raspberry Sauce
The Wicked Noodle
Tart lemon is the perfect complement to seasonal summer raspberries. When it comes to “sweet and sour,” chicken isn’t the only thing that tastes delicious. Get the recipe.
Blueberry and Lilac Syrup Panna Cotta
Crop
We’re almost too intimidated to eat these beautiful purple domes. Just look at that shiny blueberry glaze — it belongs in a museum. Or in our mouths. (We’re still confused). Get the recipe.
Strawberry Panna Cotta
Baked by an Introvert
Strawberry may be third best when it comes to popular ice cream flavors, but it reigns supreme with panna cotta. Perhaps it’s the drool-worthy strawberry cream flavor profile. Perhaps it’s the pretty pink color. Perhaps it’s all of the above. Get the recipe.
Sea Salt Dark Chocolate Panna Cotta
Cooking Curries
If you’re longing for the ocean, why not sprinkle a little bit of it on your dessert? In salt form, of course, which always pairs well with rich dark chocolate. Get the recipe.
Mango Panna Cotta
Tip Buzz
Mango orange is the color of summer. And since we’re not ready for summer to be over, we’ll take mango orange everything please. Get the recipe.
Honey Panna Cotta
Tidy Mom
Your dinner guests won’t stop buzzing about this honey gelee with spun sugar. It may look intricate, but it’s a lot easier to prepare than you think. Get the recipe.
Lavender Panna Cotta
Salt and Lavender
If the thought of consuming a flower concerns you, relax. It’s lavender. Get the recipe.
Blackberry Buttermilk Panna Cotta
Sugar and Soul
What else can we say about blackberries other than you should absolutely eat them before the cooler temperatures ruin their harvest. Better yet, just continue to top them on various creamy desserts. It’s fail-proof. Get the recipe.
Peruvian cuisine is all the rage throughout the world and for good reason. This culinary jewel of South America with its abundant raw ingredients, dizzying variety of elevations, and clever chefs and home cooks who celebrate their history while perpetually innovating a cuisine that is as varied as its landscape, is the reason why you should bring Peruvian cuisine into your own kitchen.
The renowned chef Virgilio Martinez of Central in Lima, Peru, who was recently featured on the television show Chef’s Table, has built his entire menu around the vast elevational differences that exist in his country. Cuisine from the lush Amazon, the soaring Andes Mountains, and the meandering coastline all find a place at the table at Central. Elevation is a primary reason why the Peruvian culinary repertoire is so vast and robust.
Another explanation for Peru’s multi-faceted recipes is attributed to its seemingly boundless variety of raw ingredients. In a nation boasting thousands of varieties of items such as potatoes, chiles, tomatoes, legumes, and spices, culinary traditions are bound to be ample.
The way Peruvians embrace their differences is another reason why its cuisine is so bounteous. Immigrant groups have long found refuge in Peru, bringing their cooking traditions with them. Instead of keeping their recipes separate, Peruvian home and restaurant cooks have long discovered new and exciting ways to blend ingredients and cooking techniques into a fusion style that is entirely Peruvian.
Peruvian cooking is currently being feted throughout the world and for good reason. The nation’s home cooks and restaurant chefs are at the top of their game when it comes to inventing cutting-edge recipes that don’t eschew tradition but instead find their roots in it. Their capacity for transformation, access to an abundance of raw ingredients, and willingness to celebrate their differences is why Peruvian cuisine it having its moment.
Stronger Together
Quinoa is one of Peru’s most important food exports. It’s a staple in the cooking repertoire of the Andean Mountains, its high protein content providing the indigenous people of this region with the stamina required to work in mountainous elevations. This soup recipe is as comforting as it is flavorful and nutritious. It includes not only quinoa but also corn, tomatoes and root vegetables, other Peruvian food staples essential to this nation’s culinary lexicon. Get the recipe.
Bits Of Umami
Ceviche could easily be considered the national dish of Peru, a nation of vast shorelines from which a bounty of fresh fish and shellfish is harvested. Choclo, a starchy boiled variety of corn, crunchy red raw onions, aji (hot chiles), and lime juice are essential Peruvian ceviche ingredients. Leche de tigre (tiger’s milk) is the marinade that remains after the ceviche is prepared. It is consumed as a shot, either alone or with a splash of Pisco, and is considered the ultimate hangover cure. This recipe also includes crunchy celery and evaporated milk for extra creaminess. It is garnished with sweet potatoes, another Peruvian staple. Get the recipe.
Just Eat Life
Potato casserole is a quintessential Peruvian recipe. It’s an excellent way to incorporate a few of the nation’s estimated 4,000 varieties of potatoes into a dish that is as elegant as it is simple. This recipe includes chicken for additional substance along with chiles for heat and mayonnaise for a silky texture. Stacking it in layers gives it a wow factor belying the ease in which it comes together. Get the recipe.
Sudado de Pescado (Peruvian Steamed Fish)
Pisco Trail
Steamed fish reflects the abundance of seafood thriving in the oceans that kiss the long Peruvian coastline. It’s a favorite Sunday staple for families who live in the low elevations of the nation, reflecting “criollo,” which is defined as the marriage of ingredients from the land and the sea. This recipe includes a slow-cooked fish stock along with sweet potatoes, peas, and a splash of white wine. Get the recipe.
It doesn’t get more tempting than this creamy shredded chicken stew with a ground walnut and cheese base. It’s a noteworthy favorite in both restaurants and homes throughout the nation where its slow-cooking fills the room with an aroma so tempting guests will linger without hesitation until the golden-hued dish is brought to the table. Get the recipe.
Que Rica Vida
This dish of beef strips marinated in soy sauce before they are stir-fried, is nearly as beloved as ceviche in Peru. It represents the fusion of Chinese and Peruvian flavors and cooking techniques known as “chifa.” The beef is cooked in a sauce comprised of tomatoes and onions that result in a rich gravy with intense flavor. It is served atop a bed of fluffy white rice and is sometimes accompanied by a side of French fries as a final nod to its fusion roots. Get the recipe.
— Head photo: PaleOMG.
Mardi Gras in New Orleans is an experience, but no trip to NOLA can compete with the city’s finest attraction: its beignets. Put the beads away because you have more pressing matters to attend to…like your trip to Café Du Monde.
No matter how touristy it might sound, stopping at this French Quarter staple is a must. When you take a bite of those little squares, you’ve officially consumed fried dough goodness from the gods. Sprinkle it with a little powdered sugar, wash it all down with a hot cup of coffee, and you’ve achieved bliss.
It’s a mighty fine dessert, but if you’ve noticed, it does bear a striking resemblance to the zeppoles from your neighborhood’s annual carnival. A plate of either is certainly inviting, but what exactly is the difference between the two?
Let’s start with the origin: Beignets hail from France whereas zeppoles are the Italian counterpart. Both are fried, but beignets tend to be square in shape; the word originates from “buyne,” meaning bump or lump. Zeppoles, known as “fried soft dough” are circular treats that are a staple on Festa di San Giuseppe (St. Joseph’s Day).
Stepping away from Italian holidays, let’s focus on the French. They developed two types of pastry: yeast serves as the dough’s rising agent for the first type; the second is dough that rises from its own steam. The correct term for the latter is “choux pastry,” which includes beignets. Beignets made their way over to the US thanks to the Acadians. The legends behind zeppoles and their connections to St. Joseph, however, are up for much debate.
But regardless of origin, both delectable desserts are worthy of seconds, so no sweat about trying to differentiate the two. You’ll just have to have both. If you can’t make it to NOLA to enjoy Louisiana’s state doughnut, or if you’re not able to attend the next St. Joseph’s Day party, here are a few recipes to whip up on your own.
Chowhound
This recipe puts a spin on the classic Italian dessert and definitely gets an A+. If you find yourself with extra pizza dough after whipping up a pie for the fam, you can certainly put it to use when making these zeppoles. Get our Dough-nut Zeppole recipe.
Gingerbread Surprise Beignets with Spiced Mocha Hot Chocolate
Half Baked Harvest
This dessert is the perfect comfort food for the colder months. Thanks to a taste of ginger and cinnamon — as chocolate oozes from each bite — all you need is a warm blanket and fireplace to accompany your dessert. Props to blogger Tieghan Gerard for going the extra mile with these bad boys. Get the recipe.
Christina’s Cucina
Scottish-Italian blogger Christina, the brains behind Christina’s Cucina, knows a thing or two about the St. Joseph’s Day dessert. Her method calls for a cream filling and a cherry placed atop of the treat — a perfect finish. We hope we get an invite to the holiday party. Get the recipe.
Chocolate-Filled Beignets with Chocolate Sauce
Back To The Cutting Board
Back to the Cutting Board’s dish gives us a double chocolate whammy. Willy Wonka would certainly be proud of this one. Get the recipe.
Zeppoles with Hazelnut Chocolate Filling
Mangia Michelle
When desserts get the chocolate treatment, the dish is taken to new levels. The blogger behind Magna Michelle adds a sweet Nutella filling to the doughy goodness, and we certainly respect her creativity. Chocolate + Fried Anything = Delectable. Get the recipe.
Chocolate + Connie
Get a fruity twist on your favorite fried dessert thanks to Chocolate + Connie’s expertise. Half tangy and doughy, yet completely delicious, these snacks are a must for any summer soiree. Get the recipe.
Laura In The Kitchen
Add a sweet (and arguably healthy) touch to your zeppoles with a yogurt filling and a splash of lemon, thanks to the recipe from Laura in the Kitchen. A little bit doughy and bitter? Sign us up for a bite of those babies. Get the recipe.
Country Cleaver
Country Cleaver’s take on the Louisiana fan favorite adds a tangy blast to the dessert thanks to her raspberry sauce. I’m going to go out on a limb and say that the fruit dip makes this an eligible breakfast option. Get the recipe.
Sparkles To Sprinkles
You’re going to need a dessert to accompany your PSL in the fall, and Sparkles to Sprinkles’ Pumpkin Zeppole Fritters are the answer. This treat screams “scary movie fest” and “plaid sweaters,” so obviously it’s a go-to for the season. Get the recipe.
Apple Beignets With Vanilla Sauce
The Girl Loves To Eat
Love apple pie and ice cream? This is your fried alternative to the beloved dish. Get the lowdown from The Girl Loves to Eat blog and start rethinking your Thanksgiving dessert options. Get the recipe.
— Head photo illustration by Chowhound, using: flickr (jen dubin)/flickr (mswine).
